A Study of Antioxidant Activity in Vitro of Three Kinds of Walnut By-product Polyphenol Extracts
More Information-
摘要: 以核桃青皮、核桃粕和核桃壳为原料，用水和不同比例的甲醇、乙醇超声提取，测定了多酚提取率、还原力和提取物对DPPH自由基、羟自由基、超氧阴离子自由基的清除率。结果表明：使用40%乙醇为提取剂，多酚提取率最高，纯水的提取率最低。3种核桃副产物多酚醇提取物都具有体外抗氧化能力，强弱顺序为：核桃青皮 > 核桃粕 > 核桃壳。核桃青皮醇提物具有良好的抗氧化性能，可作为抗氧化剂。Abstract: In order to compare the antioxidant properties of three walnut by-product polyphenol extracts,walnut green skin,walnut protein and walnut shells were used as raw materials,the extraction rate of polyphenols and the reducing power were measured together with the removal rate of DPPH free radicals,hydroxyl radicals and superoxide anion radicals,by ultrasonic extraction with water and different proportions of methanol and ethanol.The results showed that the extraction rate of polyphenols was the highest by using 40% ethanol as the extracting agent.The three kinds of walnut by-product polyphenol extracts had anti-oxidation ability in vitro,and the order showed as walnut green skin > walnut protein > walnut shell. The alcohol extract of the walnut green skin had good antioxidant properties and thus could be an antioxidant.
-
[1] Arts,Ⅱja C W and Peter C H,Polyphenols and disease risk in epidemiologic studies.The American Journal of Clinical Nutrition,2005.81(1):317~325. [2] Jaramillo,Sara,et al.The flavonol isorhamnetin exhibits cytotoxic effects on human colon cancer cells[J].Joumal of Agricultural and Food Chemistry,2010.58(20):10869~10875. [3] 冯春艳,荣瑞芬,刘雪峥,核桃仁及内种皮营养与功能成分分析研究进展[J].食品工业科技,2011,32(2):408~411. [4] 胡博路,杭瑚,核桃壳抗氧化和清除活性氧自由基的研究[J].食品工业科技,2002,23(3):15~16. [5] 梁杏,张旭,陈朝银,等.核桃饼粕多酚纯化工艺及其抗氧化活性的研究[J].中国酿造,2015,34(4):55~61. [6] 田平平,李仁宙,简永健,等.核桃青皮的强抗氧化活性成分及其抗氧化稳定性[J].中国农业科学,2016,49(3):543~553. [7] 张天财,陈朝银,赵声兰,等.核桃种皮中多酚的测定及种皮对核桃贮藏品质的影响[J].食品工业科技,2013.34(20):65~69. [8] 延莎,祁鹏煜,张苏慧,等.不同米色小米多酚提取物的体外抗氧化活性[J].中国粮油学报,2017,32(10):33~38. [9] 刘荣,姜元松,何娇等.樟子松树皮多酚体外抗氧化活性的研究[J].食品工业科技,2014,35(16):149~15. [10] 王婷婷,游金坤,严明,等.4种野生菌多酚的体外抗氧化活性[J].食品与发酵工业,2015,41(9):148~152. [11] [12] 张海德,黄玉林,范燕忠.槟榔提取物对DPPH自由基的清除作用研究[J].食品科学,2008,29(8):74~77. [13] [14] Scalzo R L.Organic acids influence on DPPH scavenging by ascorbic acid[J].Food Chemistry,2008.107(1):40~43. [15] 韩鹤友,何治柯,曾云鹗.羟自由基的分析研究进展[J].分析科学学报,2001.17(1):83~87. [16] 刘菲霞,李红娟,徐强,等.滑菇子实体多糖提取条件优化及抗氧化活性研究[J].山东农业科学,2013,45(1):117~121. -
点击查看大图
计量
- 文章访问数: 562
- HTML全文浏览量: 124
- PDF下载量: 10
- 被引次数: 0
下载:
